Tuesday, August 13, 2013

plum and lavender chutney plus...

Plum & Lavender Chutney

2 1/2 lbs. plums, red or purple, almost ripe
1 medium onion, minced
1 lemon, juiced and zested
2 tablespoons fresh ginger, minced
1 tablespoon yellow mustard seeds
1/4 teaspoon dried red pepper flakes
6 tablespoons red wine vinegar
1 cup dark brown sugar, packed
3/4 teaspoon salt
1 1/2 tablespoons fresh lavender buds or 2 teaspoons dried

Cut the plums in half, remove the pits, and slice the fruit into ½-inch wedges. Place in a heavy-bottomed sauce pan and add onion, lemon, ginger, mustard seed, red pepper flakes, vinegar, brown sugar, and salt. Bring the mixture to a boil, then turn the heat to low and simmer, stirring often, until very thick, about 45 minutes. Stir in the lavender. Pack the chutney in sterilized 1-pint or 8-ounce jars and seal according to the manufacturer's directions. The chutney will keep indefinitely. Or, if not canning, cool and store in refrigerator up to one month.


ok so now i have this fabulous chutney... enter the pork. oh and it has lavender too ;-)

2 tablespoon olive oil, divided plus additional for grill
3 teaspoon dried culinary lavender buds, divided
2 teaspoons packed light brown sugar
2 teaspoon fresh thyme leaves, minced
1 teaspoon kosher salt
3/4 teaspoon finally ground black pepper
2 cloves garlic, minced
2 (1-inch thick) pork loin or rib chops
1/4 cup honey
2 teaspoons sherry or balsamic vinegar
4 ripe plums or pluots

Combine 1 tbsp of the oil, 2 tsp of the lavender buds, all the sugar, thyme, salt, pepper, and garlic in a small bowl and mix well. Rub spice mixture all over pork chops at set aside at room temperature for 20 to 30 minutes before cooking. can be rubbed with mixture up to four hours ahead then covered and refrigerated until ready to use.

Meanwhile, heat honey and remaining 1 tsp of the lavender buds in a small saucepan over medium-low heat until it just begins to simmer. Remove from heat, add vinegar, and swirl to combine. Set aside until ready to use.*

Toss fruit with remaining 1 tbsp of the oil and season with a pinch of salt and some freshly ground black pepper; set aside until ready to use.Tip

*Can be made up to two days in advance -- just heat until pourable before using.

Oil a grill or grill pan and bring to medium-high heat. When chops are ready, place them on the grill (or in a pan, if using), cover, and cook, moving rarely, until browned on both sides and internal temperature is 150°F, about 5 to 6 minutes total. Brush both sides of chops with half of the honey glaze and cook until glaze is just browned and thickened and internal temperature of the pork is at least 155°F but no more than 160°F, about 1 to 2 minutes more. Remove from heat and tent with aluminum foil.

Add plums, cut-side down to grill and cook until golden brown, about 2 minutes. Brush plums on both side with half of the remaining honey glaze and cook until it just caramelizes, about 1 minute more. Remove from heat and serve pork with plums and any remaining honey glaze passed on the side.

i used nectarines, a girl can only eat so many plums, i needed a break!


  1. Oh this looks so good with the charred grilled fruit and lavender infused honey glaze! I'm salivating and still collecting lavender recipes for my jar of lavender buds :)

  2. Oh My...all I can say is YUM!
    Thank you so much for continuing with the lavender. I am enjoying it so much. :)

  3. I passed over so many lavender recipes and ideas--just couldn't visualize them! But you are bringing this herb to life. Love the marriage of plums and nectarines!